Neck fillet of lamb with mozzarella and tapanade

Method

1. Mix the rosemary with an equal quantity of sea salt. Season the lamb with the rosemary salt.

2. Heat a good glug of olive oil in a pan and add the lamb.

3. Slice the skin off 2 sides of the courgette. Sprinkle with salt and add to the pan with the lamb, peeled side down. Turn the lamb and courgette after 2-3 minutes. Do not let either over-cook, as the lamb should be pink inside.

4. Meanwhile, put the garlic, anchovies and olives into a pestle and mortar or a blender. Blend until the mixture is a smooth paste. Add 1 tbsp of olive oil and stir to combine.

5. Remove the courgette from the pan once it is golden on each side. Take the lamb off the heat and allow to rest for a few minutes.

6. Spread some tapenade over the courgette and stack slices of mozzarella, slices of artichoke and pieces of sundried tomatoes on top of the courgette.

7. Slice the lamb and place on a plate next to the courgette stack. Decorate with some rocket leaves and a drizzle of tapenade over the top.